N!CK'S Swedish-Style Light Ice Cream (Vanilla)
Frozen DessertN!CK'S · Sweden / USA
280-370 calories per pint (vs. 1,000+ regular ice cream)No added sugar4-5g net carbs per servingCreamy scoopable texture — no icy mouthfeel
Key Ingredients
Skim Milk, Cream, Allulose, Erythritol, Milk Protein Concentrate, Soluble Corn Fiber…
Allulose's Technical Role
N!CK'S uses allulose as the primary bulking sweetener (8-10% of mix weight) to solve the fundamental freezing-point problem in light ice cream. Allulose depresses the freezing point similarly to sucrose — this is critical because erythritol alone in frozen desserts recrystallizes into gritty particles during freeze-thaw cycling (the 'sandy ice cream' problem). Allulose stays in solution at freezer temperatures, maintaining the creamy, scoopable texture. The combination of allulose + erythritol provides full sweetness and proper freezing behavior: allulose handles the physical chemistry (freezing point, ice crystallization, body), while erythritol contributes additional sweetness and freezing depression at lower cost.